Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

This pasta has an unbeatable combination of shrimp, tomato sauce, cream, garlic, wine and herbs. It’s simple, flavorful, and whomever you make it for will pledge their eternal admiration and support for you.

Ingredients

1 poundPenne Or Mostaciolli, Cooked Al Dente

1 poundJumbo Shrimp, Peeled And Deveined (can Use 1 1/2 Pounds If You'd Like It Chunkier)

1 TablespoonButter

1 TablespoonOlive Oil

1 cupDiced Onion

2 clovesGarlic, Minced

¾ cupsWhite Wine

1 canTomato Sauce (8 Oz)

1 cupHeavy Cream (can Use 1/2 Cup For A Less Creamy Dish)

Salt To Taste

Pepper To Taste

12 wholeFresh Basil Leaves

Preparation

Heat butter and oil in a large skillet over medium to medium-high heat. Add the shrimp and cook for a couple minutes, stirring, until just opaque. Remove them from heat and let them cool for a few minutes. When cool enough to handle, slice the shrimp in half (or chop them if you prefer) and set them aside.

To the same skillet, add the onion and garlic and sauté, stirring occasionally, for 3 minutes. After the garlic Pour in the wine and let it reduce for a few minutes, stirring occasionally. (If you would rather not use wine, you can use low-sodium chicken broth or seafood broth instead.)

Add the tomato sauce and stir well until combined. Cook for 3 minutes, then stir in the heavy cream. Add salt and pepper to taste. Add the shrimp, then turn heat down to low and let simmer for a couple of minutes.

Delicious recipe! Unlike other cream sauces it was light and flavorful. I followed everything exactly and just added a few spices to my liking. Such as garlic powder, roasted red pepper flakes, freshly grated Parmesan cheese. Some people said it felt like it was missing something so I would recommend adding a few more flavors. I also used an immersion blender to smooth the sauce out before I added the cream. I hate lumps and like a smooth sauce so my trusty stick blender beat up the remaining garlic and onion to make a perfect consistency. I made this for my boyfriend and best friend and they both loved it. I still think I will add more ingredients and do a few things differently but this is a fantastic recipe!!! Thanks!

I made this for my monthly girls dinner this month. It was my turn and I knew it would impress. I wasn’t disappointed and either were my best friends! What great recipes Ree, my jeans won’t fit right again!

I love this recipe! Unfortunately I’ve developed an allergy to shrimp since finding this recipe so I made an alteration- instead of the shrimp I use 2 cups cooked, chopped chicken. It still tastes wonderful and makes great leftovers.

I loved it, but my little kids were not quite to keen on the taste of it. It is more of an adult flavor. But yes it was soooo good!! The combination of the shrimp and penne and sauce was just great! This is a special dinner I will make for when it’s just a weeknight for “me.” Love it!